15 Minute, 3 Ingredient Sukhdi Recipe Gol Papdi

• An easy recipe that is quick and sweet to make
• Simple, basic ingredients needed
• Authentic Gujarati recipe

Sukhdi, gor papdi, gud papdi, gur papdi, or gol papdi – no matter what you call it, it’s one of the easiest Indian sweets to make! Sukhdi is a traditional recipe, a Gujarati sweet.  Similar to Sing Pak, it uses only three ingredients.

The texture of the sukhdi is slightly crumbly. Yet it has a melt-in-your-mouth texture, so it is a bit soft sukhdi.

Traditionally, it is not made with any added dry fruits or other flavors. This recipe covers that way, which is how my mom makes it.

 However, you can make a few variations which I’ve covered below.

Ingredients

Just three main ingredients are needed!

Whole wheat flour

Jaggery – The type of jaggery is important. I use powdered jaggery as it is easier to melt. 

TIP ON COLOR: Note, that the darker the color of your jaggery, the darker the color of the sweet will appear.  I tend to have organic jaggery which is darker in color.  I have read that the lighter forms of jaggery use chemicals to bleach and lighten the appearance.  So, I avoid those.

Ghee

Making Sukhdi Sweet Recipe

Grease a small mithai tray or plate (greased thali) with ghee and set aside.

Place pot on the stove on medium and heat ghee until it melts.

After it melts, add in the whole wheat flour.  Whisking as you add to help it incorporate.

Let it cook for about 3-4 minutes.  You will notice the color deepen slightly to a golden brown and the mixture will bubble.

Next, turn off the gas and remove the pot from the burner. Add the jaggery powder.

Continuously mix 1-2 minutes until it is incorporated. It will thicken.

Spread mixture into mithai tray or plate. Smooth out the top.  Make cut marks into the desired shape – either as squares or diamond shapes.  It is easier to cut while it is warm sukhdi.

Once cooled, serve, and enjoy!

Tips for gol papdi recipe

Keep an eye on the pot the entire time.  It doesn’t take much time but overcooking results in chewy or hard sukhdi.

I use a wide bottom pan, so it cooks quicker than if you were using a smaller bottom pan.

Stir wheat flour watching the heat, ensure on medium or medium-low

Use powdered jaggery or grated jaggery if you have a big block. Fine powder will incorporate quicker.

An important part is to turn off the gas before adding the jaggery so the mixture does not overcook.  If you keep it on the heat too long the jaggery may reach 1 string consistency, which means your sukdhi will be chewy.

I prefer using a non-stick pan for an easy cleanup

Variations

As mentioned at the start, this recipe covers the traditional way to make sukhdi or gol papdi.  That means it only uses three ingredients without add-ins. 

However, you can add a few ingredients to change it up if you like.  Those include:

• Dry ginger powder
• Nutmeg powder
• Cardamom powder
• Dry fruits can be sprinkled on top
• Edible gum

TIP: Sukhdi is often made in the winter months in Gujarat, however, you can enjoy it all year round.  Adding ginger is a great way in the winter to give added warmth to the sweet.

There are a few traditional Gujarati sweets that are easy to make and this sukdhi recipe is one of them!